Tuesday, July 31, 2012

Stir-Fried Baby Bok Choy

This is another easy stir-fried baby bok choy recipe.  Instead of par-boil it in water, I sometimes stir-fry it because I think it's easier and faster this way.  I just learned that this veggie is good for the eyes just like carrot.  So, for picky eater kids who don't like carrot, you can use this as a substitute.  And because it is like carrot, it is also better to stir-fry it in a little oil to bring out the nutrients.  How interesting eh!


  • Baby bok choy, cut in half lengthwise and rinse and wash in running water
  • 3 cloves of garlic, minced
  • 1 Tbsp. Chinese white rice wine
  • 1/4 tsp. salt, or to taste
  • 1/2 tsp. chicken granules (optional)
  • Cooking oil of your choice


1.  In a heated wok, add in cooking oil of your choice, about 2 Tbsp.  Add in garlic and fry until fragrant and slightly brown.

2.  Quickly add the baby bok choy, stir-fry well.  Add the Chinese rice wine and salt.  Stir-well.

3.  Add chicken granules if used.  Stir-fry well and serve hot.


Juliana said...

This is the way I like the veggies most of the time...simple and easy.
Hope you are having a wonderful week :)

Retno Prihadana said...

Tossss :) I made this also yesterday. Stir fried Bok choy with tofu ^^

tigerfish said...

Me too! There are mainly two ways I cook these veggies too - (1) parboil/blanch (2) stir-fry! :)

Food For Tots said...

Great! This one is just what I need for my eyes!!

Nava K said...

One of the best greens and one of the best method of cooking, simple and quick.

Anh said...

This is the kind of recipe I love! :)

daphne said...

i like mine with carrots and garlic! It's my never fail chinese side dish! LOL